PEPPER-CRUSTED PORK TENDERLOIN
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
PEPPERED PORK TENDERLOIN
These spices add a nice flavor to this roast. If you shy away from spicy hot foods you may want to cut the cayenne pepper in half. This comes out of the oven very moist and tender if not over cooked. I always take it out when the meat thermometer reads 155 degrees.
Provided by Charlotte J
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Trim off excess fat and discard.
- Mix spices together and rub over the tenderloin.
- Place in a shallow roasting pan.
- Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
- Let roast rest for 5 minutes before slicing.
Nutrition Facts : Calories 136.9, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 59.1, Carbohydrate 0.1, Fiber 0.1, Protein 23.5
THE PERFECT PEPPER CRUSTED PORK LOIN
This easy-to-follow pepper crusted pork tenderloin recipe uses a wonderfully aromatic cracked peppercorn rub and dijon mustard to create a delightful main dish that is perfect for family meals or holiday dinners.
Provided by Stacey | SouthernDiscourse.com
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat oven to 375° Fahrenheit.
- Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
- Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
- Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
- When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
SALT AND PEPPER-CRUSTED PORK
Categories Roast Low Carb Low Cal Father's Day Dinner Pork Tenderloin Healthy Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
Steps:
- Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
- Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.
PEPPER-STUFFED PORK TENDERLOIN
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate-and tastes even better! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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